Rosemary Dijon Crusted Rack of Lamb
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Prep Time
180 minutes
Cook Time
15 minutes
Author: Chef Tony Reed
Ingredients
- Rack of Lamb - we suggest Niman Ranch
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1.5lb lamb rack
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1 shallot, minced
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2 garlic cloves, minced
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10 mint leaves, chopped
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2 tablespoons olive oil
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2 tablespoons lemon juice
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2 tablespoons lemon, zest
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2 tablespoons Spiceology Rosemary Dijon Rub
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1 teaspoon oregano, Mediterranean
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2 teaspoons sugar
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salt, coat lamb
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1 cup yogurt
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1 tablespoon lemon juice
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1 tablespoon mint leaves, chopped
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1 tablespoon dill weed
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1 shallot, minced
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1 garlic clove, minced
Marinade
Yogurt sauce
Directions
- Mix all the ingredients for the marinade together and lather lamb rack with marinade overnight (minimum 3 hours) in refrigerator
- Mix all ingredients for yogurt sauce and refrigerate until ready to serve
- When ready to cook preheat oven to 400 degrees F
While the oven is preheating, heat a cast iron pan to medium-high heat (make sure there’s a good coat of olive oil in the pan ~1T)
- When hot enough, sear the lamb on all sides quickly
- Place cast iron in the oven until the internal temperature of the lamb reaches 140 degrees
- Allow to rest for 10 minutes before serving.
